Name: Hyderabadi baghara baingan recipe by Mukti Sahay at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Baingan - 500 gms; Chopped onion - 1; Coriander powder - 1 tsp; Turmeric powder - 1/2 tsp; Ginger garlic paste - 2 tsp; Roasted peanuts - 1 tsp; Roasted sesame seeds / til - 1 tsp; Cumin seeds - 1/4 tsp; Salt - to taste; Jaggery / gur - 20 gms; Imli / tamarind water -2 tbsp; Clarified butter - 4 tbsp; Chopped coriander leaves - 1 tbsp

ABOUT Hyderabadi baghara baingan RECIPE

This is a traditional hyderabadi curry, where in small brinjals are fried and then cooked in a spicy gravy, to be served with some pulao or rumali roti on the side.

Ingredients Serving: 2

Baingan - 500 gms
Chopped onion - 1
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 2 tsp
Roasted peanuts - 1 tsp
Roasted sesame seeds / til - 1 tsp
Cumin seeds - 1/4 tsp
Salt - to taste
Jaggery / gur - 20 gms
Imli / tamarind water -2 tbsp
Clarified butter - 4 tbsp
Chopped coriander leaves - 1 tbsp

Instructions

Wash and clean the baingan stalk trimmed and partially slit into quarters.
In a blender add roasted peanuts and sesame seeds / til to make a paste.
Heat clarified butter in a pan.
Add baingan and shallow fry for 8 - 10 mins in a low flame.
Again heat clarified butter in a pan.
Add cumin seeds to crackle.
Add sliced onion and fry till dark brown
Add ginger garlic paste and all the spices one by one and saute for 1 to 2 mins.
Add two cup of water and salt for gravy and boil it.
Add imli / tamarind water and jaggery / gur and cook for two mins.
Add roasted peanuts and sesame seeds paste and mix well.
Add fried baingan and cook for one mins and turn off the the flame.
Garnish with coriander leaves and serve.

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